Reprinted from the book The Food Lover's Healthy Habits Cookbook by Cooking Light. Copyright © 2012 by Time Home Entertainment Inc. Pub
|2 tablespoons peanut oil or olive oil, divided||1 large egg|
|1/2 teaspoon kosher salt, divided||3 tablespoons mirin (sweet rice wine)|
|1/2 pound boneless loin pork chop, cut into 1/2-inch pieces||3 tablespoons lower-sodium soy sauce|
|1/2 cup chopped carrot||1 teaspoon dark sesame oil|
|1/2 cup chopped celery||1/4 teaspoon freshly ground black pepper|
|1/2 cup chopped green onion bottoms (white part)||2 cups fresh bean sprouts|
|2 tablespoons minced garlic||1/4 cup canned diced water chestnuts, rinsed and drained|
|2 tablespoons minced peeled fresh ginger||1 cup sliced green onion tops|
|3 cups cooked, chilled long-grain brown rice|
Heat a large skillet over medium-high heat. Add 1 tablespoon peanut oil to pan; swirl to coat. Sprinkle 1⁄8 teaspoon salt over pork. Add pork to pan; sauté. 2 minutes or until browned on all sides. Remove pork from pan. Add carrot and celery to pan; sauté. 2 minutes or until lightly browned, stirring frequently. Add carrot mixture to pork.
Add remaining 1 tablespoon peanut oil to pan; swirl to coat. Add green onion bottoms, garlic, and ginger; cook 15 seconds, stirring constantly. Add rice, stirring well to coat rice with oil; cook, without stirring, 2 minutes or until edges begin to brown. Stir rice mixture, and cook without stirring, 2 minutes or until edges begin to brown. Make a well in center of rice mixture. Add egg; stir-fry 30 seconds or until softscrambled, stirring constantly.
Return pork mixture to pan. Stir in mirin, and cook 1 minute or until mirin is absorbed. Stir in remaining 3⁄8 teaspoon salt, soy sauce, sesame oil, and pepper. Remove from heat, and stir in bean sprouts and water chestnuts. Sprinkle with green onion tops.
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